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Bezig met laden... New directions for product testing and sensory analysis of foodsdoor Howard R. Moskowitz
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Abstract: Various new technologies used by marketing researchers, marketers, and scientific researchers are presented in this book at how product testing and sensory analysis can be used effectively to solve practical, business-oriented problems that occur in corporations. Insights and recommendations are offered for overcoming objections and barriers to new technology. The text is divided into three major sections: measurement tools, mining the database for insights, and using the data for technical and marketing guidance. Topics discussed under measurement tools include 1) measuring the importance of attributes to consumers, consumer discrimination on attributes, and the communication of packages, 2) consumer evaluation of price variables, 3) testing foods on a blind versus branded basis, 4) validating panel ratings, 5) fatigue analysis, and 6) product testing with children. Additional topics include developing and optimizing concepts for food products, segmenting consumers by sensory preferences, and relating expert and consumer ratings. Aspects of data usage for technical and marketing guidance include 1) screening many submissions or new ingredients, 2) optimizing products for acceptance, cost, and stability, 3) developing products from concepts, 4) creating panels for products development and quality control, and 5) integrating product and marketing data in category appraisal. References and a subject index are included. (aje). Geen bibliotheekbeschrijvingen gevonden. |
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![]() GenresDewey Decimale Classificatie (DDC)664.07Technology Chemical Technology Foods: Sugar, Starch, etc.LC-classificatieWaarderingGemiddelde: Geen beoordelingen.Ben jij dit?Word een LibraryThing Auteur. |